Tomato Butter Hasselback Eggplant by @starinfinitefood

43 min

2 servings

🍆

450 g

Eggplant

🧈

28 g

Salted butter

🍅

30 g

Tomato paste

🍯

10 ml

Honey

🥑

22 ml

Avocado oil

🧂

3 g

Salt

🧄

3 g

Garlic powder

🧀

15 g

Parmesan cheese

🌿

8 g

Fresh basil

🥜

16 g

Pine nuts

⚫

1 g

Pepper

  1. Preheat

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  2. Cut
    • eggplant
    • Salted butter

    Cut the eggplant lengthwise into two halves. Place each half between two butter knives and cut 1/4-inch (6-mm) crosswise slices without cutting through the base.

  3. Steam
    • eggplant
    • water
    • salt

    Bring 1 inch (2.5 cm) of salted water to a boil in a wide pan. Steam the eggplant halves, covered, for 7–8 minutes.

  4. Transfer
    • eggplant

    Transfer the steamed eggplant to paper towel. Drain away excess moisture.

  5. Combine
    • salted butter
    • tomato paste
    • honey

    Combine softened salted butter, tomato paste, and honey in a small bowl. Stir until smooth.

  6. Stir
    • avocado oil
    • salt
    • Salted butter

    Stir avocado oil, salt, and garlic powder into the tomato butter. Mix until fully combined.

  7. Place
    • eggplant
    • salted butter
    • tomato paste

    Place the eggplant halves cut-side up on the lined sheet pan. Spoon tomato butter into every eggplant crevice.

  8. Roast
    • eggplant

    Roast the eggplant for 20–22 minutes at 425°F (220°C). Broil for 1–2 minutes until the top is crisp and caramelized.

  9. Transfer
    • Parmesan cheese
    • fresh basil
    • pine nuts

    Transfer the roasted eggplant to serving plates. Top with Parmesan cheese, fresh basil, pine nuts, and black pepper.

  10. Plate
    • Eggplant
    • Parmesan cheese
    • Fresh basil

    Plate the eggplant, top with Parmesan, fresh basil and pine nuts, and add pepper to taste.

Tomato Butter Hasselback Eggplant by @starinfinitefood

43 min

2 servings

🍆

450 g

Eggplant

🧈

28 g

Salted butter

🍅

30 g

Tomato paste

🍯

10 ml

Honey

🥑

22 ml

Avocado oil

🧂

3 g

Salt

🧄

3 g

Garlic powder

🧀

15 g

Parmesan cheese

🌿

8 g

Fresh basil

🥜

16 g

Pine nuts

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/10

    Cut the eggplant lengthwise into two halves. Place each half between two butter knives and cut 1/4-inch (6-mm) crosswise slices without cutting through the base.

    🍆eggplant
    🪵cutting board
    🔪chef's knife
    🧈butter knife

  3. Step 3/10

    Bring 1 inch (2.5 cm) of salted water to a boil in a wide pan. Steam the eggplant halves, covered, for 7–8 minutes.

    🍆eggplant
    💧water
    🧂salt
    🍳wide pan
    🍲steamer basket

  4. Step 4/10

    Transfer the steamed eggplant to paper towel. Drain away excess moisture.

    🍆eggplant
    🧻paper towel

  5. Step 5/10

    Combine softened salted butter, tomato paste, and honey in a small bowl. Stir until smooth.

    🧈salted butter
    🍅tomato paste
    🍯honey
    🥣small bowl
    🥄mixing spoon

  6. Step 6/10

    Stir avocado oil, salt, and garlic powder into the tomato butter. Mix until fully combined.

    🥑avocado oil
    🧂salt
    🧄garlic powder
    🥣small bowl
    🥄mixing spoon

  7. Step 7/10

    Place the eggplant halves cut-side up on the lined sheet pan. Spoon tomato butter into every eggplant crevice.

    🍆eggplant
    🧈salted butter
    🍅tomato paste
    🍯honey
    🥑avocado oil
    🧂salt
    🧄garlic powder
    🍳sheet pan
    🥄spoon

  8. Step 8/10

    Roast the eggplant for 20–22 minutes at 425°F (220°C). Broil for 1–2 minutes until the top is crisp and caramelized.

    🍆eggplant
    🍳sheet pan

  9. Step 9/10

    Transfer the roasted eggplant to serving plates. Top with Parmesan cheese, fresh basil, pine nuts, and black pepper.

    🧀Parmesan cheese
    🌿fresh basil
    🥜pine nuts
    ⚫black pepper
    🥄spoon

  10. Step 10/10

    Plate the eggplant, top with Parmesan, fresh basil and pine nuts, and add pepper to taste.

Composition

Ingredients

Types

Vegetables, Dairy, Condiments, Sweeteners, Oils, Seasonings, Herbs, Nuts

Ingredients

Eggplant, Salted butter, Tomato paste, Honey, Avocado oil, Salt, Garlic powder, Parmesan cheese, Fresh basil, Pine nuts, Pepper

Notes

Eggplant (large, sliced in half lengthwise), Salted butter (softened), Avocado oil (or olive oil), Parmesan cheese (shredded), Fresh basil (chopped), Pine nuts (toasted), Pepper (to taste)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

255 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 18g, Fiber: 7g, Sugars: 11g, Fat: 19g, Saturated fat: 6g

Nutritional Information

Minerals

Calcium: 120mg, Potassium: 470mg, Sodium: 390mg, Iron: 1.1mg

Vitamins

Vitamin C: 8mg, Vitamin K: 12mcg, Vitamin B6: 0.2mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

23 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

sheet pan, parchment paper, cutting board, chef's knife, butter knife, wide pan, steamer basket, paper towel, small bowl, spoon, mixing spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Holiday meal, Roast dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Swedish, Italian, American

Geographic

United States, North America

Various

Aspect

Texture

Silky, Tender, Melt-in-your-mouth, Caramelized, Crispy

Flavors

Savory, Buttery, Sweet, Tomato-rich, Nutty, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Freeze without basil and pine nuts for best texture,Reheat in oven)